Chocolate Donuts with Truvía^® Calorie-Free Sweetener

Ingredients

DONUTS

• 1 1⁄4 cups (310mL) moist-style devil's food cake mix

• 1⁄2 cup (125mL) canned pure pumpkin

• 1⁄4 cup (60mL) egg whites or fat-free liquid egg substitute

TOPPING

• 1⁄3 cup (75mL) Truvía^® Calorie-Free Sweetener Spoonable

• 1 tsp (5mL) cornstarch

• 1 Tbsp (15mL) light whipped butter or light buttery spread

• 1⁄4 tsp (1mL) vanilla extract

• 1 drop pink food coloring

• 1 Tbsp (15mL) rainbow sprinkles

Directions

• 1.  

  Preheat oven to 400^°F (205^°C). Spray a 6-cavity standard donut pan with nonstick spray.

• 2.  

  In a large bowl, mix cake mix, pumpkin, egg whites/substitute, and 1⁄4 cup (60mL) water until completely smooth and uniform. Evenly distribute batter into the rings of the donut pan. Gently smooth out the tops. Bake until a toothpick inserted into the center of a donut comes out mostly clean, about 12 minutes.

• 3.  

  Meanwhile, place a cooling rack over a baking sheet. Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.

• 4.  

  In a wide microwave-safe bowl (a little larger than one of the donuts), whisk Truvía^® Calorie-Free Sweetener with cornstarch until uniform.

• 5.  

  Place 2 Tbsp (30mL) water in a small microwave-safe bowl. Add butter, vanilla extract, and food coloring. Microwave for 20 seconds, or until water is hot and butter has melted. Mix well, and add to the Truvía^® Calorie-Freel Sweetener mixture. Vigorously whisk until completely smooth and uniform.

• 6.  

  Microwave for 1 minute and 20 seconds, or until mixture is fully bubbling. Let cool slightly.

• 7.  

  One at a time, dunk the tops of the donuts into the topping, coating the top halves. Return to the cooling rack, top with sprinkles, and allow to set.